It's a decent potato kugel recipe. Pretty standard. The person I made it for loves potato kugel, however, and would rate this 5 forks! I doubled the recipe for a 9x13 pan. I doubled all ingredients and in addition, added an extra egg and an extra potato or two. When I doubled the schmaltz I blended 3 tbsp of fat into the kugel and used 3 to grease the pan. Cooked for about an hour at 350, it came out well.

Me and my family all agreed that this turned out delicious! I tried the suggestion of using olive oil as a substitute and it worked fine. (On a side note, the one thing I learned the hard way was the importance of the onion; don't go even a bit shorter than what the recipe calls for).

Disappointing
recipe. I followed
it to the letter and
once it cooled it
became very hard and
chewy. I was trying
to show my husband
that Kugel can be
good, but this
recipe conformed to
all the bad kugel
stereotypes.

I am responding to the other review suggesting the substitution of bacon drippings for the chicken fat. I would say this would cause a reaction among one's Jewish guests ranging from mildly grossed-out to to fully insulted. Since kugel is originally a Jewish dish, I suggest saving your pork products for another purpose and at least trying to adhere to the general idea of this very traditional dish (observant Jews don't eat pork or mix milk with meat).